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Fried Pumpkin Rings: A Delicious Fall Treat You Must Try

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Enjoy the crispy and flavorful Fried Pumpkin Rings, a delightful appetizer or side dish that combines sweet pumpkin with a savory batter. Perfectly golden and garnished with fresh herbs and lemon, these rings are easy to make and sure to impress!

Ingredients

Scale
  • 1 medium-sized pumpkin (about 2–3 pounds)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika (optional for a bit of spice)
  • 1 cup buttermilk (or regular milk with a splash of vinegar)
  • 1 large egg
  • Vegetable oil (for frying)
  • Fresh herbs (like parsley or cilantro, for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Select a medium-sized pumpkin, preferably a sugar or pie pumpkin for sweetness and smooth texture.
  2. Carefully cut the pumpkin in half with a sharp knife.
  3. Scoop out the seeds and stringy insides with a spoon. Save the seeds for roasting if desired.
  4. Cut the pumpkin into rings about 1/2 inch thick or into half-moons if preferred.
  5. Soak the pumpkin rings in a bowl of cold water with a little salt for 10-15 minutes to remove bitterness and firm them up.
  6. In a large mixing bowl, combine the flour, baking powder, salt, black pepper, and paprika. Whisk until well mixed.
  7. In a separate bowl, whisk together the buttermilk and egg until fully combined.
  8. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine. The batter should be thick yet pourable.
  9. In a large, deep skillet or heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat to about 350°F (175°C). Test the oil by dropping a small amount of batter into it; if it sizzles and rises, it’s ready.
  10. Remove the pumpkin rings from the saltwater and pat them dry with paper towels.
  11. Dip each pumpkin ring into the batter, allowing excess to drip off, and carefully place it into the hot oil. Fry in batches to avoid overcrowding.
  12. Fry the rings for about 3-4 minutes on each side until golden brown and crispy. Use tongs to flip them gently halfway through.
  13. Remove the cooked rings from the oil and place them on a plate lined with paper towels to absorb excess oil.
  14. Repeat the frying process with the remaining pumpkin rings, maintaining consistent oil temperature.
  15. Arrange the fried pumpkin rings on a serving platter.
  16. Sprinkle chopped fresh herbs like parsley or cilantro over the top for added flavor and color.
  17. Serve with lemon wedges on the side. A squeeze of fresh lemon juice enhances the sweetness of the pumpkin.
  18. Enjoy the fried pumpkin rings warm and crispy as an appetizer, snack, or side dish.

Notes

  • For added sweetness, mix a tablespoon of sugar into the batter.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Experiment with different spices in the batter, such as garlic powder, onion powder, or cayenne for heat.
  • Leftover batter can be used to fry other vegetables like zucchini or eggplant.

Find it online: https://anasrecipes.com/fried-pumpkin-rings/